Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350 until soft and wilted (20 minutes). Scoop out pulp into a bowl; add the rest of the ingredients and mash together until smooth for a chunky texture, puree in a blender (before adding parsley) for a smooth texture. Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread (or Ak Mak crackers) and a light spicy red wine.